Veal Shanks Braised with Green Olives by Nancy T. Maar
This delicious dish requires only a little effort from you. Whip all the ingredients together, throw a lid on, put your feet up, and enjoy the scents! It's perfect for cool days.
Yields 4 servings; serving size 4 ounces
Calories: 314.14
Protein: 38.63 grams
Carbohydrates: 5.46 grams
Sugar: 1.15 grams
Fat: 14.56 grams
1 tablespoon olive oil
4 7-ounce veal shanks, bone in
2 teaspoons whole-wheat flour
Salt and freshly ground pepper to taste
Cayenne pepper to taste
½ cup sugar-free tomato juice
1½ cups chicken broth
16 green olives
1 teaspoon Splenda
1 teaspoon dried oregano leaves
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Sprinkle the veal with flour, salt, and pepper. Brown the veal on both sides, and reduce heat to a simmer.
Add the rest of the ingredients and cover. Simmer for 2 hours, turning once.
Cooking with Olives
Olives change the flavor of sauces dramatically. They soften, and their flavor becomes almost nutty. They are also excellent in salads, risotto, and stews. Olives are a sugar-free source of great flavor.
